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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This is so easy to make at home and it tastes wonderful. This version has a surprise chocolate filling as a bonus. Ingredients:
3 cups half & half light cream |
1/2 cup unsweetened cocoa powder |
2/3 cup sugar |
6 large eggs (or egg substitute equal to 6 eggs) |
4 tablespoons mini chocolate chips |
1/2 cup sugar |
1 cup fresh raspberry (optional) |
Directions:
1. In a microwave safe bowl, whisk together the half&half and cocoa, this will be slightly lumpy.
2. Microwave on high for 1 to 1 1/2 minutes, or until the half&half is slightly warm.
3. Whisk the mixture again to disolve lumps.
4. Whisk the eggs and 2/3 cup sugar into the cocoa mix.
5. Pour one cup of the mixture into each of ten 6 ounce custard cups (make sure they are broiler proof).
6. Spoon 1 teaspoon of chocolate chips into the middle of each cup.
7. Place the cups on a 17x12 baking sheet or a large baking pan that can hold all of them.
8. Fill the sheet half full with warm water (or to a depth of 1 inch).
9. Bake in a preheated 325F oven for 30-35 minutes, or until the center doesn't giggle when gently shaken.
10. Carefully move the cups to a cooling rack and let them rest for 15 minutes.
11. Then cover and refrigerate for 2 hours to 2 days before serving.
12. When ready to serve, preheat the broiler.
13. Sprinkle 2 teaspoons of sugar over each serving.
14. Put the cups on a broiler-safe pan.
15. Broil with the tops of the cups 2 inches from the heat for 2 to 4 minutes or until the sugar is caramelized.
16. Careful not to burn!
17. To serve, garnish with raspberries and enjoy!
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